Fillet Of Pacific Salmon Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Place in a shallow dish or rimmed tray.

In a small bowl whisk together olive oil, 2 tablespoons lemon juice, minced garlic, Dijon mustard, sea salt and black pepper until emulsified.

Brush or spoon the marinade over both sides of each fillet (if skin-on, apply mainly to flesh). Cover and refrigerate for 15–30 minutes (no more than 30 minutes to avoid curing the fish).

Bring the marinated fillets to near room temperature for 10 minutes before grilling.

Set up a double boiler

Fill a saucepan with about 1–2 inches of water and bring to a gentle simmer. Use a heatproof bowl that fits over the pan without touching the water.

Whisk the egg yolks and cold water in the bowl until slightly thickened and pale (about 1 minute). Place the bowl over simmering water. Keep the heat low so the water stays at a gentle simmer; do not let the bowl get too hot or the eggs will scramble.

Continuously whisk the yolks while slowly drizzling in the warm melted butter in a thin stream. Continue until the sauce is thickened and emulsified (about 3–5 minutes). If the sauce becomes too thick, add a few drops of warm water to loosen.

Remove from heat. Whisk in 1.5 tablespoons lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon kosher salt and the white pepper or cayenne if using. Stir in the chopped fresh dill. Taste and adjust seasoning. Keep warm (set bowl over very low warm water) until serving.

Bake potatoes

Preheat oven to 425°F (220°C). Scrub potatoes, dry, and rub with 1 tablespoon olive oil and 1/2 teaspoon salt. Prick each potato a few times with a fork and place directly on the oven rack or on a baking sheet. Bake 45–60 minutes until tender when pierced with a fork.

When done, split open and fluff flesh with a fork. Serve with butter, salt, and a lemon wedge if desired.

Cook rice

Rinse 1 cup rice under cold water until water runs clear. Combine rinsed rice, 2 cups water and 1/4 teaspoon salt in a saucepan. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest 5 minutes, then fluff with a fork and stir in 1 tablespoon butter if desired.

Preheat grill or pan

Preheat an outdoor grill to medium-high (about 400°F/200°C) or heat a heavy grill pan/skillet over medium-high heat and brush with oil to prevent sticking.

Season the marinated fillets lightly with additional salt and pepper if needed. Place salmon flesh-side down on the hot grill or pan. For skin-on fillets, start skin-side down to get a crisp skin.

Grill for about 4–5 minutes per side for 1-inch-thick fillets (adjust time ±1–2 minutes depending on thickness). Turn once using a spatula; avoid overhandling. Internal temperature should reach 125–130°F (52–54°C) for medium-rare to medium, or cook to your preferred doneness. Remove salmon to a plate and rest 2–3 minutes.

Spoon a generous tablespoon or two of warm Hollandaise dill sauce over each fillet, garnish with a dill sprig and a lemon wedge. Serve with choice of baked potato or rice.